Categories evaluated include Signature Famous Teas in the U.S. as well as general categories that enable lesser known teas to be highlighted and distinguished in the marketplace. Each category has its own definition. All submissions must meet the respective category definition.

Signature Famous Teas
Category Type Month Evaluated Awards
Assam Black tea from Assam, India. Dry leaf is neat, well-twisted, with black, copper, and mahogany leaves that possibly include gold tips. Nose is slightly sweet. Wet leaf is coppery in color. Liquor is bright and clear, deeply colored amber with a rich full-bodied, malty flavor with pungent astringency. Origin Authentic February 1st; 2nd; 3rd
Bai Hao/ Oriental Beauty Moderately to heavily oxidized oolong from Taiwan. Open, curly leaf style of many colors. Liquor is deep, clear golden hue with no brown tones or excessive particulate from baking. Very aromatic leaf and liquor with distinctive ripe stone fruit and floral notes. Lush mouthfeel. Refined and delicate astringency; lingering aroma. Origin Authentic February 1st; 2nd; 3rd
Breakfast Blend Traditional black tea blend any origin. Astringent enough to withstand the addition of milk and sugar, but balanced enough to drink straight. Wet leaf is brown, coppery. Liquor is bright and clear with rich, reddish-brown hues. Medium to full bodied, and brisk. Breakfast Blend February 1st; 2nd; 3rd
Chai Masala chai is a black tea with varying admixture of spices depending on region. Tea is full and astringent enough to accept a dilution of milk and sugar without losing its flavor. Nose is spicy, typical with hints of cardamom, cinnamon, pepper and cloves. Wet leaf contains visible cut or whole spices. Liquor is reddish in color, medium-bodied, with balanced flavor. Masala Chai February 1st; 2nd; 3rd
Darjeeling Black tea from Darjeeling, India. Dry leaf is mixed reddish brown, black and green leaf and can include silver tips. Nose of dry leaf is mildly floral, delicate and grassy. Wet leaf is colorful with a floral, clean, ripe muscatel aroma that hints of sweet hay. Liquor is clear, bright and can be greenish-gold to orange-brown in color. Liquor is complex, medium- to full-bodied, with a dry mouth-feel and floral, muscatel, fresh grass flavors, a brisk astringency and lingering finish. Autumnal Flush February 1st; 2nd; 3rd
Earl Grey Black tea of any variety and origin blended with bergamot citrus flavoring, oil or dried bergamot peel. Appearance of dry leaf depends on the blend. Bergamot oil is the predominant aroma with a fresh, pleasant citrus aroma on the wet leaves. Liquor is golden to copper, clear, and well balanced. Earl Grey February 1st; 2nd; 3rd
Green Jasmine Open Leaf Green tea from China or Taiwan traditionally jasmine scented without added flavoring, herbs or other agents. Dry leaf is variable. Nose of dry leaf is floral. Infused leaf has a predominant natural jasmine aroma balanced with vegetal green tea aroma. Liquor is bright and clear, light to medium-bodied and golden to green in color. Flavor is balanced, floral, sweet, and slightly astringent. Jasmine February 1st; 2nd; 3rd
Green Jasmine Pearls Green tea from China or Taiwan traditionally jasmine scented without added flavoring, herbs or other agents. Dry leaf is consistently rolled into uniform ball-shaped pieces with visible downy-hairs on the surface. Nose of dry leaf is floral. Infused leaf consists of no more than one to two leaves and a bud, and has a predominant natural jasmine aroma balanced with vegetal green tea aroma. Liquor is bright and clear, light to medium-bodied and golden to green in color. Flavor is balanced, floral, sweet, and slightly astringent. Jasmine February 1st; 2nd; 3rd
Jade Ti Kuan Yin Semi-ball oolong tea originally from Fujian province, China. Made from Ti Kuan Yin cultivar, ranging from light to moderate oxidation, with light baking. Liquor is pale yellow to green tones. Some particulate from baking is not acceptable for this style. Very aromatic leaf ranging from floral to fruity, with some aroma from baking. taste is mild, sweet and subtly complex, with flavors including floral, fruity, and mildly vegetal. Ti Kuan Yin February 1st; 2nd; 3rd
Traditional Ti Kuan Yin Semi-ball oolong tea originally from Fujian province, China. Made from Ti Kuan Yin cultivar, ranging from light to moderate oxidation, and moderate to heavy baking. Liquor is pale yellow to golden with no brown or green tones. Some particulate from baking is acceptable. Very aromatic leaf ranging from floral to fruity, with noticeable aroma from baking. taste is mild, sweet and subtly complex, with flavors including nutty, fruity, and mildly vegetal. Ti Kuan Yin February 1st; 2nd; 3rd
Keemun Black tea from Qi Men, Anhui Province, China. Dry leaf is small, black with neatly twisted leaves that may contain gold tip. Nose of the dry leaf is sweet and biscuity. Wet leaf is dark copper with a toasty and resiny aroma. Liquor is clear with a medium, burnt orange tint. Flavor is smooth, medium- to full-bodied, well-rounded with a mild astringency; may have piney, floral or winey-like notes. Origin Authentic February 1st; 2nd; 3rd
Yunnan Black tea from the Yunnan Province, China. Dry leaf is neatly twisted black to brown leaves that may contain gold tips. Nose of dry leaf is sweet, spicy, woodsy and sometimes fruity. Wet leaf is coppery and uniform. Liquor is golden-reddish brown. Full-bodied and complex flavors range from peppery to woodsy. Origin Authentic February 1st; 2nd; 3rd
Ceylon Black orthodox leaf tea from Sri Lanka. Dry leaf is variable, including BOP, OP or Pekoe grades. Nose malty to citrusy. Wet leaf is copper in color with a citrus, woody, or cocoa aroma. Liquor is flavory and brisk with a brilliant clear color. Origin Authentic July 1st; 2nd; 3rd
Darjeeling Black tea from Darjeeling, India. Dry leaf is mixed reddish brown, black and green leaf and can include silver tips. Nose of dry leaf is mildly floral, delicate and grassy. Wet leaf is colorful with a floral, clean, ripe muscatel aroma that hints of sweet hay. Liquor is clear, bright and can be greenish-gold to orange-brown in color. Liquor is complex, medium- to full-bodied, with a dry mouth-feel and floral, muscatel, fresh grass flavors, a brisk astringency and lingering finish. Origin Authentic July 1st; 2nd; 3rd
Dragonwell Longjing tea from Zhejiang Province, China. Dry leaf is neat, uniform, flat, yellow/green in color. Wet leaf includes buds and has a vegetal, nutty, aroma. Liquor is clear yellow to green in color. Flavor is buttery, smooth, medium-bodied,and slightly astringent with distinctive pan-fired toasty notes. Origin Authentic July 1st; 2nd; 3rd
Matcha Ceremonial Japanese green tea manufactured from ground tencha leaves. Color of tea powder is brilliant green, with a noticeably sweet, fresh aroma. Should not have shades of yellow or brown. Froth is thick and creamy, with a brilliant green color. Flavor is mild, vegetal and sweet with no notes of raw astringency. Ceremonial Grade July 1st; 2nd; 3rd
Sencha Steamed green tea grown and processed in Japan. Dry leaf is flat, needle shaped and green. Nose of dry leaf is mildly grassy and sweet. Wet leaf is a rich green color with a fresh aroma. Liquor may be green to bright gold. The liquor is often not clear and may have particulate. Flavor is fresh, rich, medium to full-bodied, with grassy and briny notes. Origin Authentic July 1st; 2nd; 3rd
General Categories
Category Type Month Evaluated Awards
Black Tea Black, fully oxidized tea of any variety and from any origin that does not meet the criteria for a Signature Famous Tea category. Any February 1st; 2nd; 3rd
Black Tea-CTC Black, fully oxidized tea of any variety and from any origin that does not meet the criteria for a Signature Famous Tea category. Any February 1st; 2nd; 3rd
Blended Black Tea with Other Botanicals Black tea of any variety and from any origin blended with herbs, fruits, and/or spices that does not include any flavoring agents. No Flavorings Agent February 1st; 2nd; 3rd
Flavored Black Tea Black tea of any variety and from any origin blended with herbs, fruits, essential oils, spices and/or other flavoring agents. Any February 1st; 2nd; 3rd
Aged/ Baked Oolong Tea Aged/ Baked Oolong Tea – Semi-balled or open leaf teas which undergo a post-production process of aging or heavy baking with the intent to significantly alter the original aroma or flavor. Leaf should be very dark, not brittle and burnt. Liquor is a deep gold-amber. Visible particulate from baking and firing is acceptable. Nose of dry leaf is roasted grains. Wet leaf aroma includes mesquite and pit fruit. Liquor is sweet and roasty, with concentrated flavor; should not be excessively smoky, indicating a smoked tea. Heavily Baked or Aged Oolongs; All Leaf Styles February 1st; 2nd; 3rd
Green Oolong Tea Lightly oxidized oolong, from any origin, that yields clear green or golden liquor. May be semi-balled teas such as Tung Ting, Ali Shan, and green or classic, lightly baked Ti Kuan Yin, as well as open leaf Pouchong. All Leaf Styles February 1st; 2nd; 3rd
Dark Oolong Tea Open leaf Oolong tea of any origin that is more heavily oxidized and not aged or roasted. Including but not limited to: Phoenix Dan Congs, Shui Xian, Da Hong Pao and Rou Gui. Large, twisted or openly crumpled dark leaves. Very good examples will have noticeable aroma, such as pit fruits and spices, from the dry leaf itself. Liquor may be deep golden with yellow, amber, or brown tones. Some particulate from final firing is acceptable, but should not be excessive as to indicate a baked or aged tea. Very aromatic, with notes of peaches, apricots, roasted grains, orchids, honey, and fruit or nut tree blossoms (plum, almond, orange, etc). Smooth mouthfeel, deep and very lingering flavor and aroma. Open Leaf February 1st; 2nd; 3rd
Blended Oolong TeaOolong tea of any variety and from any origin blended with herbs, fruits, and/or spices that does not include any flavoring agents. No Flavorings Agent February 1st; 2nd; 3rd
Flavored Oolong TeaOolong tea of any variety and from any origin blended with herbs, fruits, essential oils, spices and/or other flavoring agents. Any February 1st; 2nd; 3rd
Flavored Rooibos BlendsSouth African Rooibos blended with herbs, fruits, essential oils, spices and/or other flavoring agents. Rooibos blend February 1st; 2nd; 3rd
Steamed Green TeaGreen tea of any variety and from any origin that is first processed by steam to denature the enzymes and does not meet the criteria for a Signature Famous Tea category. Steamed July 1st; 2nd; 3rd
Pan -Fired Green TeaGreen tea of any variety and from any origin that is not first processed by steam and does not meet the criteria for a Signature Famous Tea category. Pan Fired/Panned/Roasted July 1st; 2nd; 3rd
Blended Green TeaGreen tea of any variety and from any origin blended with herbs, fruits, and/or spices that does not include any flavoring agents. No Flavorings Agent July 1st; 2nd; 3rd
Flavored Green TeaGreen tea of any variety and from any origin blended with herbs, fruits, essential oils, spices and/or other flavoring agents. Any July 1st; 2nd; 3rd
Puer TeaStraight puer tea, green or dark, loose or compressed. Any July 1st; 2nd; 3rd
White TeaMade according to classical styles of processing. Leaves are not processed by frying or rolling, but by withered controls and gentle oven, cool drying and/or sun drying techniques, alone or in combination. Any July 1st; 2nd; 3rd
Blended White TeaWhite tea of any variety and from any origin blended with herbs, fruits, and/or spices that does not include any flavoring agents. No Flavorings Agent July 1st; 2nd; 3rd
Flavored White TeaWhite tea of any variety and from any origin blended with herbs, fruits, essential oils, spices and/or other flavoring agents. Any July 1st; 2nd; 3rd
Flavored Fruit BlendsA flavored blend of any botanical from any origin blended with mostly fruit pieces. Mainly fruit pieces July 1st; 2nd; 3rd
Flavored Herbal BlendsFlavored botanical blends that do not contain Camellia sinensis or Rooibos. Rooibos blends are evaluated in February. Herbs & spice blend July 1st; 2nd; 3rd
Unflavored Herbal BlendsBotanical blends that do not contain Camellia sinensis or Rooibos and do not use any flavoring agent. Herbs & spice blend July 1st; 2nd; 3rd